Craft Diaries

Babycakes GF / DF / Eggless Sugar Cinnamon Donuts

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Dear Diary,


I can’t believe how much snow we have gotten here in the north lately! It’s every week now and no sign of Spring yet. I’m just so anxious to go outside and start planting / tending to my garden already! Instead, I’m stuck indoors because there is still a thick layer of snow and ice covering the entire yard. :(


Trying to make the best of this situation, I started experimenting a bit with making some donuts in my Babycakes machine. I received the Babycakes donut maker as a gift a while back but haven’t used it since all of the recipes it came with are not acceptable in terms of the ingredients not being agreeable with my boyfriend’s current allergens/needs. With a little trial and error I was able to come up with a great tasting recipe that I will definitely be using again in the future! My boyfriend LOVED the donuts so much that he has already requested I make them again once I replenish all of the ingredients. :)


I only have a Babycakes machine at this point – no donut pan. This means I can’t actually test that this recipe will work in a pan but I do have a feeling it would. You are welcome to give it a shot of course! ;)








Gluten Free, Dairy Free, Eggless Sugar Cinnamon Donuts


  • 2 TBSP Ground Flax
  • 1 C Coconut Sugar
  • 1/3 C Olive Oil
  • 3/4 C Almond Milk
  • 2 TBSP Melted Vegan Butter (Earth Balance is perfect)
  • 1 TSP Vanilla Extract
  • 1 1/2 C Brown Rice Flour
  • 1 TBSP Baking Powder
  • 1/2 TSP Baking Soda
  • 1 TSP Nutmeg

For Rolling/Topping:

  • 1 C Coconut Sugar
  • 2 TBSP Cinnamon

Mix the ground flax with 6 TBSP of water in a small bowl and set aside to thicken (this takes about 5 minutes or so). Preheat Babycakes machine. Thoroughly mix together the oil and 1 C of coconut sugar in a medium mixing bowl. Once the flax mix has thickened, add that into the bowl as well. Stir in the milk, melted butter & vanilla extract. In a separate bowl, combine all dry ingredients (flour, baking powder, baking soda, nutmeg). Slowly add the dry ingredients into the wet ingredients bowl – stirring frequently to incorporate them. Once the mix is ready, start dropping the mixture into the Babycakes donut slots – about 2 tablespoons of mix per slot. Bake for about 4 to 5 minutes. While the donuts are baking, mix the 1C of coconut sugar and the cinnamon in a bowl for dipping. As you remove the hot donuts, carefully place them in the toppings bowl and roll around until fully covered before placing on a cooling rack/plate.

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